Brunch: The New At-Home Happening

Stuffed French toast

Brunch is the ultimate way to gather friends and celebrate special occasions. Instead of going out, host your brunch at home where you can relax and make everything delicious with your favorite flavors from McCormick.

“An at-home brunch is the perfect opportunity to express the flavors of the season with herbs and spices — sweet and warm cinnamon brightens Stuffed French Toast, while lively ginger, savory thyme and unmistakable vanilla all contribute to an unforgettable occasion your guests will enjoy,” said Mary Beth Harrington of the McCormick Kitchens.

Harrington shares ideas for successful brunch entertaining, including adding fresh twists to popular dishes, like the distinct taste of a vanilla vinaigrette on a field green salad. She suggests heightening the flavor of favorite dishes with a mix of herbs and spices­­­. Try picking recipes that can be prepared the day before, like lemon cheesecake bars, or welcome guests with a be your own flavor-ista coffee station that can be set up in just a few minutes. Need help getting started?

2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

Berry topping: Garnish top of cheesecake with four cups assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush berries with three tablespoons currant or apple jelly, melted and cooled slightly.

Flavor variations: Prepare as directed. Use 1 1/2 tea­spoons McCormick pure orange extract or two teaspoons McCormick raspberry extract in place of the lemon extract.

1. Mix cream cheese, brown sugar, two teaspoons cinnamon and one teaspoon vanilla in small bowl until well blended. Spread two tablespoons cream cheese mixture on each of eight slices bread. Spread one tablespoon preserves on remaining eight slices of bread. Press one each of the bread slices together to form eight sandwiches.

3. Melt one tablespoon butter in large nonstick skillet or griddle on medium-low heat. Place four sandwiches in skillet. Cook four to five minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining table­spoon butter in skillet. Serve French toast with maple syrup, if desired.